Stir-fried coral clam with asparagus in “Lao Gan Tie” sauce. Essentially the springiest, boingggggiest and chewiest sotong ever, with asparagus texturally countering the softness with its hard crunchiness, and the signature Royal Pavillion’s old grandfather lending its spicy, aromatic body fragance to the occasion. 4/5 This dish is part of…
XO Duck Tagliatelle – tagliatelle, duck breast, XO chilli sauce, sugar snaps and corn kernels. Tastes and smells exactly like the XO carrot cake you get at Hong Kong cafés. The duck must have been a hardcore Fitness First (Market Street branch) gym rat as his breast was sure tough.…
Tom Yam Goong with Prawns & Fish Maw. The soup was like a confused adolescent who couldn’t decide if it wanted to swing towards Chinese (we’re talking tofu, mushroom, tomatoes and the Kombi Rocks signature fishcake used as ingredients) or Thai, so it just nonchalantly wore a Qipao and said…
Salivating spicy chicken. The spiciness slowly does a shadow sneak, and before you know it, your lips are numb from the flames but it’s a Fifty Shades of Grey situation, so yeah baby. 4/5 Xi Yan Shaw 1 Scotts Road #03-12/13 Shaw Centre Singapore 228208
Tiger prawn wonton capellini with lobster oil, chorizo iberico, and fried tiger prawn wontons. Essentially Chinese five spice (五香) bee hoon as interpreted by a Mediterranean chef who married a Singaporean heartland girl. 3.75/5 Pidgin 7 Dempsey Road #01-04 Singapore 249671